Happy Midsummer from the beautiful mountains around Alton Bay, NH. We enjoyed a wonderful hike and meal with friends in the fresh air, and live music with the the legendary James Taylor at Bank NH Pavilion in Gilford, NH. I made an appetizer with salmon, fresh veggies, pickled herring and caviar and a painted a bottle of champagne to help kick off the celebration. We sang some Swedish songs and had a wonderful time. Thank you to our Danish/American friends for indulging me. Midsummer is one of my favorite Swedish holidays and I loved celebrating it with you.
Here's the recipe, borrowed from The Scandinavian Year: Food and Thoughts from Sweden, Denmark and Norway by Bronte Aurell. I hope that you enjoy this pretty wreath called "Midsummer Plate" from page 114 of the book. Make each plate seperately and multiply the ingredients by the number of visitors that you have.
- 1 boiled/cooked egg - cut into quarters
- 50 g/1-3/4 pz smoked or cured salmon
- 3 - 4 pieces of pickled Matjes herring or plan onion herring
- 2- 3 cold, boiled new pototoes, halved
- 3 teaspoons red lumpfish roe caviar
- 2 cherry tomatoes, halved
- 1 radish, thinly sliced
- 2 tbsps sour cream
- pea shoots, dill or other small leaves such a baby spinach to garnish
- a few edible flowers, if available
- crispbread and butter to serve
Arrange the food around the plate creating a midsummer wreath of food as you go. Decorate with caviar, cherry tomatoes, radish slices, dollops of sour cream, peas shoots, leaves, and dill sprigs.
Serve as a starter or light lunch with the crispbread. Yummy!
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